Maltose

Maltose, also known as malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond. It is a type of sugar that is less sweet than glucose, fructose or sucrose. Maltose is produced when amylase breaks down the starch in the germination process of barley, a process used in the production of malt beverages like beer and malted shakes.

Structure and Properties

Maltose is composed of two glucose molecules connected by a glycosidic linkage. The specific type of bond is an α(1→4) glycosidic bond. This means that the first carbon atom on one glucose molecule is connected to the fourth carbon atom on the other glucose molecule.

Maltose is a reducing sugar, which means it can be oxidized and participate in chemical reactions that change its structure. It is also a crystalline, water-soluble, white powder that is only about 30% as sweet as sucrose.

Production and Uses

Maltose is produced during the germination of certain grains, most notably barley, which is converted into malt, the source of the sugar's name. A process called malting is used, where the grains are soaked in water, allowing them to germinate. During this process, enzymes are produced that break down the starch in the grain into maltose.

Maltose is used in a variety of foods and beverages, including beer, malted shakes, bread, and certain types of syrup. It is also used in the fermentation industry for production of ethanol.

Health Effects

Like all sugars, maltose is a source of energy. However, it is less sweet than other sugars, so it is often used in combination with other sweeteners. It is also rapidly digested and absorbed into the bloodstream, which can lead to spikes in blood sugar levels. Therefore, it is not recommended for people with diabetes.

See Also

• Glucose
• Disaccharide
• Sugar
• Barley
• Amylase
• Fermentation